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Korean Strawberry Milk Recipe

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3.8 from 9 reviews

This Korean Strawberry Milk recipe is a delightful, cafe-style vegan drink that combines fresh strawberries with sweetened syrup and creamy non-dairy milk. Made with just four simple ingredients, it captures the refreshing sweetness of strawberries in a smooth, satisfying beverage, perfect for a quick and easy treat.

Ingredients

Strawberry Syrup and Macerated Strawberries

  • 1 pound strawberries, finely diced (2 ¾ cups) – divided into 2 cups and ¾ cup
  • ¼ cup cane or brown sugar
  • Squeeze of lemon juice (large squeeze for syrup)

Milk and Serving Components

  • 2-3 cups unsweetened non-dairy milk (such as soy milk)
  • Ice cubes

Instructions

  1. Macerate Strawberries: In a bowl, combine the ¾ cup of diced strawberries with 1 tablespoon of sugar. Stir well to coat the strawberries and allow them to macerate, drawing out their natural juices. Set aside while preparing the syrup.
  2. Make Strawberry Syrup: Place the 2 cups of diced strawberries into a pan. Add 3 tablespoons of sugar and a large squeeze of lemon or lime juice. Bring the mixture to a boil over medium heat, then reduce to just above a simmer. Cook for 10 minutes, stirring frequently, until the strawberries break down and the mixture becomes syrupy.
  3. Cool Syrup: Remove the strawberry syrup from heat and transfer it to the refrigerator to chill until cold. This chilling will help the flavors meld and thicken the syrup.
  4. Assemble the Drink: In a glass, add 2 to 3 tablespoons of the cooled strawberry syrup, followed by ¾ cup of unsweetened non-dairy milk (such as soy milk). Add ice cubes to your liking.
  5. Add Macerated Strawberries: Top the drink with about 1 tablespoon of the macerated strawberries. Stir gently to combine the syrup, milk, and strawberries evenly.
  6. Serve and Store: Adjust the syrup or macerated strawberries to taste for sweetness or texture as desired. Enjoy immediately. Store any leftover syrup and macerated strawberries in the refrigerator for future use.

Notes

  • The prepared strawberry milk can be stored in the refrigerator for 2 to 3 days once mixed.
  • Strawberry syrup will keep for about 4 days in the fridge.
  • Macerated strawberries should be used within 2 to 3 days for best freshness.
  • You can freeze both the syrup and macerated strawberries in freezer bags for up to 3 months to preserve fresh strawberry flavor and thaw them in the refrigerator before use.

Find it online: https://miracooking.com/korean-strawberry-milk-recipe/